Crock Pot Bean And Meatball Dumpling Soup Recipes

THREE-BEAN SOUP WITH TURKEY MEATBALLS AND DIJON MUSTARD DUMPLINGS

Steps:

• Add the olive oil and butter in a Dutch oven and place over medium heat. Saute the onions, carrots and celery for 5 minutes.
• In a saucepan add beef stock and bring to the boil on a medium heat, once the vegetables have softened add the simmering stock to the Dutch oven. (We should never add a cold liquid to an already heated pot as it dramatically drops the heat and slows down the cooking process.)
• As the stock is at temperature, add the lentils, barley and stir the broth. Place the lid back on and let the mixture cook for 5 minutes. Then add the drained and rinsed beans and cook for an additional 5 minutes.
• Add the browned turkey meatballs to the stock. Meanwhile, begin making your dumplings.
• In a mixing bowl add the flour, salt, baking powder and Dijon mustard. Sparingly add the water to the mixture and fold mixture until it forms a dough. With 2 tablespoons mold your dumplings 2 inches in diameter then drop them into the already simmering turkey meatballs and bean soup. Cook together for an additional 25 minutes with the lid on. Once the dumplings have risen and expanded, serve!
• In a heated skillet add olive oil and onions. Slightly cook them for about 5 minutes (we want the onions softened not colored). Place into a bowl and let cool.
• Take the 2 cups of broken up bread and place into a bowl with the milk. Let the bread soak for 5 minutes. Squeeze and drain the bread then place it into a large mixing bowl. Add the turkey meat, beaten eggs, chopped parsley, salt, black pepper, golden raisins and toasted pine nuts.
• Fold all ingredients together. Do not over work the turkey meat.
• Fill a Dutch oven with vegetable oil and place on low heat. Dust a baking sheet with about an inch of flour.
• In your hands scoop up a two-finger portion of the turkey mixture and with the palm of your hands shape the balls a little larger than a golf ball. As you make the balls add them to the baking tray with the flour and roll them until evenly coated.
• Carefully add the meatballs to the oil and brown for about 6 minutes. Transfer turkey meatballs to a plate and set aside for bean soup. Pour excess oil into a bowl.

SLOW-COOKED MEATBALL SOUP

Steps:

• Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.

SLOW-COOKER MEATBALL-BEAN STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix onion, baked beans, tomatoes and meatballs.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir in zucchini and mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are tender.

SLOW-COOKER EASY MULTI-BEAN SOUP

Steps:

• In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

EASY LAMB MEATBALL AND BEAN CROCK POT SOUP

Steps:

• In medium bowl, combine lamb, onion, garlic, cumin, and salt; mix lightly.
• Shape into 1-inch balls.
• Brown meatballs in large skillet over medium-high heat, turning occasionally.
• Place broth, tomatoes, beans, broccoli, thyme, and meatballs in slow cooker.
• Cook on Low for 4-5 hours.
• Season with salt and pepper to taste.

CROCK POT BEAN SOUP WITH CORNMEAL DUMPLINGS

Steps:

• In a slow cooker or crock pot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic.
• Cover and cook on low 10 to 12 hours.
• Can be put in at night and let cook overnight or on high for 4 to 5 hours.
• For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper.
• In a medium bowl, combine egg white, milk, and oil.
• Add to flour mixture.
• Stir with a fork just until combined.
• Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup.
• Cover and cook for 30 minutes.

CROCK POT BEAN AND MEATBALL-DUMPLING SOUP

Steps:

• Rinse and pick through beans and remove any stones, add to crock pot
• Add chopped onion, thyme, bay leaves, celery seed, and stock to the crock pot. Stir and cook on high for 4 hours.
• Preheat the oven to 400 degrees F. Mix together all of the ingredients for the meatballs. Shape into small (super-ball size) meatballs. Place on a cookie sheet and cook for 30 minutes.
• After 4 hours, turn crock pot to low and add the meatballs. Allow to cook for 1 hour on low.
• during the last ten minutes of cooking, add spinach and red wine vinegar.
• Ladle soup into bowls and garnish with olive oil, parmesan, and red pepper flakes (optional).

ITALIAN MEATBALL 'N' BEAN SOUP

Steps:

• In a large bowl, combine the egg, milk and bread crumbs. Crumble sausage and turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches; drain. , Transfer meatballs to a 3-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low 5-6 hours or until a thermometer inserted in a meatball reaches 160°. If desired, top with additional sliced green onion.

EASY SLOW COOKER CHICKEN AND DUMPLING SOUP

Steps:

• Place diced onion in a slow cooker. Top with chicken.
• Mix both condensed soups, poultry seasoning, and pepper together in a bowl; pour over the chicken in the slow cooker. Pour in chicken broth and cook until chicken is falling apart, on Low for 10 hours, or on High for 5 hours.
• Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.
• Roll out the biscuit dough thin and flat. Cut into quarters or strips, then cut in half. Add dough pieces to the slow cooker and stir to make sure they are submerged in the liquid. Cook for another 1 to 2 hours on Low.

MACARONI MEATBALL SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.